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Rain or shine, the British barbecue is a summer tradition. But it’s not the easiest of culinary crafts. Thankfully, in a special episode of The Food Programme, Sheila Dillon is joined by a band of grilling and charring experts for a BarbeQ'n'A. They offer up more tips than you could shake a sausage at, to help all our al fresco feasts go with a bang. Here are some of our favourites, with a few extras thrown in for good measure.

1. Get a chimney starter

Getting the barbecue lit can be one of the greatest challenges facing an al fresco chef. Top tip? Get yourself a chimney starter (also known as a charcoal chimney). This piece of apparatus looks like a huge metal jug with a grate rather than a solid bottom. Fill the chimney with charcoal, which sits on the grate near the bottom of the cylinder, and place newspaper underneath. Lighting the paper will then ignite the charcoal stacked above. Once all the charcoal is burning (after about ten minutes), lift the chimney by its handle and pour the burning charcoal into your barbie. Voila!

2. Use natural firelighters and charcoal

The charcoal we buy from the supermarkets often has chemical accelerants in it which taints the taste of the food we’re grilling. Genevieve Taylor – food stylist, presenter and author of How to Eat Outside – says not only that, but mass-market charcoal invariably comes from the tropics and isn’t sustainable. Look for British charcoal, made in the most environmentally friendly way possible. If you’re going to use firelighters avoid a chemical taste by seeking out natural ones made from wood shavings dipped in wax.

3. Add herbs to your coals for a flavour injection

For something a bit different, toss some herbs directly on to your charcoal (once the flames have died down). Go for a robust herb like sage, rosemary, or thyme as these will stand up to the heat better than coriander or basil. Soaking them first so they’re damp also means they’ll smoke for longer and release more flavour into your food.

5. Marinate for healthier meat

Charring your meat does have some downsides. Cooking at high temperatures breaks the meat proteins down in such a way that they generate molecules that are carcinogens. A way to reduce this is to marinate your meat first. If a marinade contains an acid – like wine, vinegar, or citrus fruit – that acidity changes the surface chemistry of the meat and minimises the production of those dangerous molecules. It also tenderises the meat and makes it taste good too!

6. Try barbecuing bigger chunks of meat

We tend to stick to small cuts like chicken wings and chops, but there are advantages to cooking heftier cuts of meat on the barbecue. It’s much harder to cook it to a cinder for starters! Samantha Evans, one half of the barbecuing duo The Hang Fire Girls, recommends a rump cap – traditionally a Brazilian cut of meat that has a good coverage of fat to keep it moist, whilst packing plenty of flavour. Because it has thinner and thicker parts you can please those who like their meat well done as well as those who prefer it medium-rare.

7. When we’re talking burgers, fat means flavour

Christian Stevenson, AKA DJ BBQ, is a presenter, barbecue fanatic and author of The Burger Book. He says the key to a flavoursome patty is lots of fat so look for mince that is 20 to 35 percent aged beef fat. Cook on a flat plate, rather than directly on the grill, and smash your burger. This creates cracks around the outside that allows the fat to render, creating little fjords of flavour. No need to add eggs or breadcrumbs either – just season and let the meat do the talking. (Although brushing some mustard on while you’re cooking can give it a helping hand.)

8. Don’t be scared to BBQ veggies

Sliced butternut squash, aubergine, and sweet potato all make wonderful, tasty alternatives to burgers or steaks. But pretty much any veg does well on the grill. London-based chef, restaurateur and food writer Yotam Ottolenghi says throwing your fresh peas, beans and other greens on a hot griddle or barbecue and leaving them to char is the best thing you can do with them. He suggests making a light dressing from Dijon mustard, sour cream, garlic, olive oil and lemon juice to drizzle on top, with a sprinkling of shaved parmesan or pecorino cheese.